COMPLÉTÉ À 100%

Mélange

82%
18%
Liquide Farine Autres
Luca

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2017

Luca was born out of passion for all kinds of micro-organisms (in the lab and in the kithcen) and slow food.

Caractéristiques

Luca doesn't get overly excited too often but you can still count on it working as expected when starting a dough. This one is not in very frequent use but it always survives like a champion when chilled, usually doesn't even take too long to wake it up after a good rest.

Goût et saveur

Luca top shot
Luca jar shot

Recette

Ingrédients de base

  • 60% Wheat
  • 20% Spelt
  • 10% Rye
  • 2% Barley
  • 2% Oat
  • 2% Rice
  • 2% Corn
  • 2% Spelt wheat

Ingrédients pour nourrir le levain

  • 100g Starter
  • 200g Water
  • 180g Wheat
  • 20g Rye
1
Luca is being fed with either wheat or wheat-spelt mixture with a dash of rye to give it some balls. He enjoys tepid or room temperature tap water
100g Starter 200g Water 180g Wheat 20g Rye

Méthode de travail

1
Luca was created with water, wheat and rye. Since being born he's had a taste of so many flours in different types of breads; it looks like anything goes with this little fella. Although not completely immune to changes in our routines, he rarely needs major persuasion to do what you want. If you find it not delivering, though, it should be all cool to just let it sit tight and give it a warm hug
60% Wheat 20% Spelt 10% Rye 2% Barley 2% Oat 2% Rice 2% Corn 2% Spelt wheat

Result

Bread

Unlimited types
Luca Bread first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque